• Cranberry Bavarian creams

    Serves: Cranberry Bavarian creams.pdf 1 / 1
    Cooking Time: 20 minutes + refrigeration

    Ingredients

    • 180g frozen cranberries, thawed + 100g extra, to serve
    • juice of 1 lemon
    • 30ml (2 tbsp) cold water
    • 2 egg yolks
    • 100g castor sugar
    • 100ml milk
    • 6 (10g) gelatine leaves
    • 100ml whipping cream

    Instructions

    1

    Grease 4 dariole moulds.

    2

    Place the 180g cranberries, lemon juice and water into a blender and blitz until smooth.

    3

    Combine the egg yolks and sugar in a bowl.

    4

    Scald the milk in a pot over medium heat and stir slowly over the egg mixture. Return to the heat and whisk continuously, 5 minutes.

    5

    5. Soak the gelatine leaves in cold water until softened. Squeeze out excess water and add the gelatine to the milk mixture. Bring to a simmer. Remove from heat and strain into a large bowl. Refrigerate until almost set.

    6

    Whip the cream to soft peaks and fold into the thickened mixture. Pour the mixture into the moulds and scatter over 50g thawed cranberries. Refrigerate until set.

    7

    When ready to serve, unmould the desserts and top with the remaining 50g cranberries.

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